One of the most popular recipes that I ever put on my blog was my Basil Vinaigrette. People went nuts for how it added the perfect pop of acidity to just about anything. This is the same basic recipe but calls for cilantro instead of basil, which has the same all-purpose versatility but with more of a Tex-Mex vibe.
Ingredients
1shallotroughly chopped
2cupstightly packed fresh cilantro leaves
1-2clovesgarlicpeeled
½tspred pepper flakes
½cupolive oil
2tbspred wine vinegar
1tspkosher saltor to taste
freshly cracked black pepper
Instructions
In a high-powered blender, combine the shallot, cilantro, garlic, red pepper flakes, oil, vinegar, and salt. Blend for 1 to 2 minutes, until very smooth.
Adjust the salt as needed and season with pepper.
Notes
The dressing will keep in an airtight container in the fridge for up to 3 days.